cooking with love and affection…

Breakfast for Dinner

Adam and I love breakfast for dinner nights. It feels like a real treat to have pancakes, french toast, even eggs and hash-browns during the week. Usually, I reserve making pancakes and eggs for the weekend, or we go out for brunch. Brunch is definitely my favorite meal for dining-out. I love stuffed french toast, pastries, coffee rolls, and anything sweet. Adam usually goes for eggs or omelets with bacon and sausage. This breakfast for dinner night was all about me, but I knew for sure, that Adam would love Pumpkin Pie French Toast. Oh, and he did. I had to make an extra half-batch!

I found this recipe for Pumpkin Pie French Toast on Closet Cooking several weeks ago, and was immediately drawn to it. The idea of combining french toast with pumpkin pie flavoring was pure genius! I wish that my grocery store carried “Texas Toast” or some sort of thick bread. I think a thicker, heartier bread would have been spectacular, but my whole-wheat bread worked just fine as a delivery system for the pumpkin batter. The Pumpkin Pie French Toast was velvety, smooth, and the vanilla extract made the spices pop. It was like having dinner and dessert all-in-one. I served the french toast with a generous pour of Vermont maple syrup!

Mix the eggs, milk, pumpkin purée, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in a bowl for easy dipping. Dip the bread into the egg mixture on both sides and cook in a pan until lightly golden brown, about 2-3 minute per side. Serve with maple syrup.